Stirred: +15 % of the pre-batch, +1.12 oz of water
Served
7.5 + 1.12 = 8.62 oz in the glass
Strength
1.33 ÷ 8.62 = 15.5 % ABV as served
Ethanol
1.33 oz × 29.57 ml × 0.789 g/ml = 31 g · about 218 kcal from the alcohol alone
IN THE GLASS
DIACETYL
FROM 151 RUM CANE · the butter note
Formula
C₄H₆O₂
Mass
86.09 g/mol
IUPAC
butane-2,3-dione
The butter note. Wanted in oak-aged Chardonnay and certain ales (English bitter, Czech pilsner) where a controlled amount adds body; unwanted at high concentrations, where it slides into movie-theater-popcorn territory. Yeast produces it as an intermediate during fermentation and reabsorbs it during conditioning. A rushed beer that skipped its conditioning rest often carries diacetyl as an off-flavor the brewer didn't intend.
The grape-candy / Welch's-grape-juice aroma. Concord grapes carry it in concentrations no European wine grape (Vitis vinifera) approaches; American Vitis labrusca grapes, native to the northeastern US, hold methyl anthranilate as a signature. The "foxy" note in North American grape juice and artificial grape candy both come from the same molecule. Also used as the standard bird repellent on commercial fruit crops; birds find it intolerable.
The rose aroma: exactly the molecule that gives rose petals their scent, and one that yeast produces during slow fermentation. Mead, sweet wines, and certain Belgian ales carry it; a sherry that smells of honey and roses is leaning on phenylethanol. Industrial perfumery uses synthesized 2-PE because rose absolute costs more than gold by weight.
Overproof rum, coconut rum and pineapple, the Tech N9ne beach-party recipe. 151 rum concentrates the ethanol while pineapple's ethyl esters hide the burn. Popularized by the 2006 Tech N9ne song 'Caribou Lou,' one of the few cocktails documented via hip-hop.
PROVENANCE
The Kansas City rapper Tech N9ne released 'Caribou Lou' in 2006; its chorus lists the recipe (151 rum, pineapple juice and Malibu), which became one of the most reproduced cocktail recipes in hip-hop. The drink is deliberately not subtle: 151 rum's overproof ABV plus pineapple's sugar-acid balance is the entire structure. Modern bartenders generally don't serve it (the 151 is risky) but it has cultural standing.
